Pecan Pie Dump Cake

An easy Thanksgiving dessert recipe with rich, gooey pecan pie filling underneath a buttery, golden cake topping, with crunchy pecans and caramel drizzled over the top.

By @fantabulosity_blog

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 1.5 cups dark brown sugar
• 0.67 cup dark corn syrup
• 4 large eggs
• 0.5 cup salted butter
• 2 tablespoon vanilla extract
• 1 teaspoon salt
• 2 cups chopped pecans
• 0 pecan pie filling mixture
• 13.25 ounce yellow cake mix
• 2 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.75 cup salted butter
• 0 cake mix mixture
• 1 cup pecan halves
• 1 cup caramel topping
• 0 vanilla or butter pecan ice cream

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine 1½ cups of packed dark brown sugar, ⅔ cup of dark corn syrup, 4 large eggs that have been lightly beaten, ½ cup of melted salted butter, 2 tablespoons of vanilla extract, and 1 teaspoon of salt. Mix well until all ingredients are fully incorporated.
3. Stir in 2 cups of chopped pecans into the mixture.
4. Pour the pecan pie filling mixture into a 9x13 inch baking pan.
5. In a separate bowl, combine a 13.25-ounce box of yellow cake mix, 2 teaspoons of ground cinnamon, and ½ teaspoon of ground nutmeg.
6. Add ¾ cup of softened salted butter to the cake mix and work it in with your hands until the mixture resembles wet sand.
7. Sprinkle the cake mix mixture evenly over the pecan pie filling in the baking pan.
8. Scatter 1 cup of pecan halves evenly over the top of the cake mix.
9. Drizzle 1 cup of caramel topping over the pecans.
10. Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the filling is set. Serve warm with a scoop of vanilla or butter pecan ice cream.